Step 1: Rinse the buckwheat thoroughly in cold water.
Step 2: Bring 750ml of water to the boil.
Step 3: Add buckwheat, stir and cover with a lid, on a low heat, simmering for 20 minutes until most of the water has been absorbed. Add in the parsley or mint.
Step 4: Remove from the heat, drain off excess water and let stand for 10 minutes.
Step 5: When ready, separate the grains with a fork.
Step 6: Add in crumbled feta cheese, sprinkle on the pomegranate seeds.
Step 7: Spiralizer or use a potato peeler to create thin, long courgette strips, add to mixture.
Step 8: Stir in diced pepper to mix all ingredients well.

For the salad dressing: this dressing can be used on the buckwheat salad or any of your other FODMAP friendly salads or dishes.
Mix together
30ml Lemon/lime juice
10ml Vinegar (red or white wine, balsamic)
30ml Olive oil
Finely chopped Ginger (1cm) or a handful of herbs (mint, parsley or coriander)
A pinch of salt and pepper to taste